An object of the present invention is to provide non-tempered chocolate having excellent luster with less temporal luster deterioration. The present invention is also intended to provide a hard butter and a chocolate additive suitable for manufacturing of the above-mentioned chocolate. The present invention provides non-tempered chocolate containing a MMM, a content of which is 0.01 mass% or greater and less than 5 mass% in fats and oils of the chocolate. The present invention also provides non-tempered chocolate in which the total content of L2M and LM2 accounts for 0.01 to 10 mass% in fats and oils.
